This Easy Weeknight Mushroom Pho is a gluten-free, vegan, 30-minute meal that is fragrant and made with simple, common ingredients and spices. It features vegetable broth combined with ginger, cloves, coriander, mushrooms, edamame, and green onion served over rice noodles for a warming, comforting soup.
These Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby portobello mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked, and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s a simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.
These Sesame Kale Spring Rolls are a healthy plant-based meal made with gluten-free rice paper wrappers, japchae noodles, sesame kale, and a cabbage-carrot coleslaw. Serve these for lunch or dinner with homemade sweet and sour sauce or soy sauce.
Hollandaise sauce without eggs? Is it possible? Yes! With this delicious Vegan Hollandaise Sauce recipe you can have that sauce again.
This Easy Vegan Alfredo Sauce recipe is made with dairy-free yogurt, coconut milk, and vegan Parmesan cheese for a plant-based sauce.
This Vegan Nacho Cheese Sauce is made with carrots, beans, plant-based milk, and a few other ingredients for a tasty plant-based “cheese.”